Recipe- Popular Indian Italian Dish Tikka Masala Pasta

Tikka Masala Pasta is a fusion spin to the popular chicken tikka masala from west. Creamy tomato-onion gravy is coated with boiled pasta, making for one of the most delicious Indian-Italian dishes.

Ingredients

To cook Pasta

10 oz pasta ( I used farfalle pasta)
2 teaspoons salt

For the Sauce

2 ½ tablespoon oil
1 teaspoon cumin seeds
1 inch cinnamon stick
1 bay leaf
1 medium onion
½ teaspoon turmeric powder
1 serrano pepper, finely chopped or use 1-2 Indian green chili
4 cloves garlic, finely chopped
1 inch ginger, grated
1 teaspoon kashmiri red chili powder ( or any mild red chili powder) see note
1 teaspoon coriander powder
½ teaspoon cumin powder
2 teaspoon tomato paste
1 ¾ cup tomato sauce ( or pureed tomato)
¼ teaspoon sugar
salt to taste
1 tablespoon butter
1 teaspoon garam masala
1 teaspoon dry fenugreek leaves (kasoori methi)
¾ cup heavy cream
½ cup water
handful of chopped coriander leaves
lemon or lime juice to taste (optional)

Method

Cooking pasta in the Instant pot

- Add farfalle pasta, salt and water to the steel insert of the instant pot. The water level should be 2 to 3 inches above the pasta.

- Close the lid in sealing position and adjust the time to 3 minutes. ( The time will vary depending on the kind of pasta used)

- After the cooking time is done, wait for 5 minutes ( not more than that) and release the rest of the pressure.

- The pasta should be al dente. Taste the pasta to see if it is cooked to your liking. If not press the saute mode and cook for 2-3 minutes. Drain the Pasta and set a side.

Cooking Pasta on stove top

- In a large pot, bring water to a boil. Add salt to the boiling water and stir till dissolved.

- Add pasta, mix it few times and cook according to package instructions until al dente.

Cooking the Masala

- Heat oil in a large skillet over medium heat. Add cumin seeds, cinnamon stick and bay leaf. Sauté for 30-45 seconds.

- Add the finely diced onion and quarter teaspoon of salt. Cook for 5 minutes, do not brown. Add the finely chopped serrano pepper ( or green chili), ginger, garlic and turmeric and saute for one minute.

- Add Kashmiri red chili powder, coriander powder, cumin powder and tomato paste. Cook for 45 seconds. If you feel the spices are burning add little water.

- Add the tomato sauce ( or the pureed tomato) and sugar and cook for 7-8 minutes till tomato starts leaving the side of the pan.

- Add butter, garam masala and kasuri methi ( fenugreek leaves). Lightly crush the fenugreek leaves before adding. Stir and cook for one minutes.

- Add cream and water and mix it well. Check for seasoning and adjust the salt or spices. Simmer for couple of minutes till you can see some bubbles.

- Add the cooked and drained pasta and cook for a minute.

- Finely add some chopped coriander and lemon juice (optional). Serve the tikka masala pasta warm.